Japanese summers are hot and humid, but Japanese cuisine has long embraced the power of seasonal eating. Summer dishes in Japan are crafted not just for taste, but also to help the body cool down, stay hydrated, and feel lighter. Whether you’re visiting Japan, exploring Japanese cooking at home, or joining summer festivals in Canada, these foods reflect the cultural connection to nature and seasonal wellness.
At Tokita Kobo, we’re inspired by more than just kimono—we love to share the seasonal rhythms of Japanese life. Let’s take a look at some traditional and beloved Japanese summer foods.
1. Hiyashi Chuka (冷やし中華) – Chilled Ramen Noodles
This colorful dish of cold ramen noodles is topped with ingredients like sliced cucumber, ham, egg, and tomato. Served with a light soy-vinegar dressing, Hiyashi Chuka is refreshing, nutritious, and popular throughout the summer.
It’s often described as “summer on a plate” and is widely available in Japanese restaurants from June to August.
2. Kakigōri (かき氷) – Shaved Ice🍧
This is Japan’s version of a summer snow cone—but much fluffier and more delicate. Kakigōri is topped with syrups like strawberry, green tea, or mango, and sometimes sweetened condensed milk or red bean paste.
You’ll find kakigōri at summer festivals (matsuri) and even specialty cafés. It’s a nostalgic treat for both kids and adults!
3. Sōmen (そうめん) – Thin Cold Noodles
Served chilled on a bamboo tray with a dipping sauce (tsuyu), sōmen are delicate wheat noodles perfect for hot weather. Often garnished with green onions, ginger, and sesame, they’re incredibly simple yet refreshing.
Fun fact: In some regions, sōmen is served through a flowing bamboo flume called nagashi sōmen—catch the noodles with your chopsticks as they flow past in cold water!
4. Unagi (うなぎ) – Grilled Eel
On Doyo no Ushi no Hi (Midsummer Day of the Ox), it’s a tradition to eat unagi to gain stamina and beat the heat. Eel is grilled with a sweet soy-based sauce and served over rice (unadon).
This dish is believed to restore energy and is rooted in centuries-old seasonal food customs.
5. Mugicha (麦茶) – Roasted Barley Tea
This caffeine-free, toasty-flavored tea is served cold throughout the summer in homes, schools, and restaurants. Mugicha hydrates the body and is thought to have a cooling effect in traditional Eastern medicine.
At summer events in Japan (and even in our Toronto studio!), a chilled mugicha is always welcome.
Seasonal Wisdom: Eating With the Weather
In Japan, eating seasonally isn’t just about ingredients—it’s a cultural lifestyle. Foods are chosen based on how they make the body feel in each season. In summer, light, cool, and mildly salty dishes help reduce fatigue and restore hydration.
This same mindfulness of season and nature is what inspires Tokita Kobo’s design and work with upcycled kimono. Each season has its own colors, fabrics, and stories—whether on a plate or in a purse.
Bring a Taste of Japanese Summer to Your Life
Even if you’re far from Japan, you can enjoy the spirit of summer by:
- Trying cold noodle recipes like sōmen or hiyashi chuka
- Brewing a big bottle of mugicha for hot days
- Visiting a summer festival and enjoying kakigōri
- Using kimono-inspired items like our bandana headbands or gamaguchi purses to express the season in your outfit
💡 Tokita Kobo’s Summer Pick
This summer, we recommend pairing your Japanese food experience with our upcycled cotton kimono accessories. Lightweight, breathable, and beautifully seasonal—just like a bowl of chilled noodles!
Stay Cool, Eat Seasonal, and Savor Summer the Japanese Way
Let us know your favorite Japanese summer food—or tag us on Instagram @tokitakobo if you try any of these dishes with your seasonal outfit!